Fort Collins chef Vince Clark created this spiked mousse when he worked at Mulligan’s Pub. Makes about 2 cups.
Ingredients
8 ounces semisweet chocolate or milk chocolate
6 tablespoons melted unsalted butter
5 tablespoons New Belgium Abbey Ale
4 eggs, yolks and whites separated
3 tablespoons sugar
Directions
In a metal mixing bowl set over a pot with boiling water, melt chocolate with butter and Abbey Ale, stirring occasionally. When chocolate has melted, remove from heat and let cool slightly. Add egg yolks, one at a time, whisking after each addition. Set to the side.
Beat egg whites to soft peaks and then gradually add sugar. Beat 2-3 minutes until stiff peaks form. Fold half the egg whites into chocolate mixture with a rubber spatula, then gently fold the rest of the egg white mixture into chocolate, fold until incorporated. Chill 2 hours.
